Butternut, Basil and Roast Onion Pasta

Equipment you will need: 1 Roasting tin, 1 Saucepan

Pre-heat the oven to 180°C

Step 1:

Peel and chop the butternut squash and place in a roasting tin. Peel and slice the red onion and garlic, add to the same roasting tin with the drizzle of sunflower oil. Season well with salt and pepper, sprinkle the ground coriander and grated lemon zest. Roast in the oven for 25 minutes (Butternut squash is soft).

Step 2:
Five minutes before the butternut squash is ready to come out of the oven, bring a pan of water to the boil and add a pinch of salt. Drop in the gluten free pasta, when ready, strain.

Step 3:
Chop the basil and mix with the olive oil, lemon juice and seasoning.

Step 4:
Remove the butternut squash mixture from the oven and stir through the cooked gluten free pasta. Drizzle over the basil dressing and serve with the goat’s cheese crumbled over.

Nutrition

187g

Carbs

53g

Protein

2

Servings

10

Prep Time

30

Cook time

Ingredients

1 butternut squash

1 red onion

1 clove of garlic

1 tablespoon of sunflower oil

Pinch of salt

Pinch of black pepper

1 teaspoon ground coriander

100g goats cheese

250g gluten free pasta

2 tablespoons of olive oil

20g basil

Juice of half a lemon